Coming from the Margaret River region, Semillon is in great supply. Often teamed with Sauvignon Blanc to make the quentisential margaret river SSB or SBS. Also being on the coast seafood is always available. I dont know whether it is natures wish but there is nothing like an SSB with fresh seafood. Abalone, marinated in it and to drink with it it. Fresh fish on the BBQ with an SSB is also a treat. I think that any combination of Seafood and Sauvignon Blanc and/or Semillon, and you cant go wrong.

Depends to some extent on what kind of semillon you are drinking I imagine - at least whether or not it is oaked.

My favorite combination with old Hunter (generally unoaked) Semmillon is a garlicky seafood "marinara" pasta dish with parsley and lots of extra virgin olive oil drizzled over it (in addition to the olive oil the seafood is cooked in). Note this does NOT work well with the New York style "marinara" which has tomato based sauce.

It does not work nearly as well with an oaky South Australian Semillon either. With that style of semillon I think I would try a simple roast chicken.

Cheers

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I live in Los Angeles, where Semillon is a rarity. I hadn't even heard of it until someone on this board recommended it as a pairing with Fish n' chips. Now my wife and I are big fans -- she just bought us a 1995 Rosemount Show Reserve Semillon. I would love to hear suggestions for food pairings with this wine -- preferrably ideas that do not involve meat (fish is okay).

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